Black Forest Cherry Mini Cheesecakes

Ingredients:
For the Crust:

• 1 cup chocolate graham cracker crumbs
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 8 ounces cream cheese, softened
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/4 cup sour cream
• 1 cup cherry pie filling

For the Whipped Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Chocolate shavings or grated chocolate for garnish

Instructions:

1. Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners.
2. In a mixing bowl, combine chocolate graham cracker crumbs, sugar, and melted butter. Mix until well combined. Divide the mixture evenly among the muffin liners, pressing firmly to form the crust. Bake for 5 minutes and let cool.
3. In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add vanilla extract and mix well.
4. Add eggs, one at a time, beating well after each addition. Mix in the sour cream until fully incorporated.
5. Gently fold in the cherry pie filling, reserving a few cherries for topping later.
6. Divide the cheesecake filling evenly over the crusts in the muffin tin. Bake for 18–20 minutes or until the centers are just set. Allow to cool completely in the pan, then refrigerate for at least 2 hours.
7. For the whipped topping, beat the heavy whipping cream, powdered sugar, and vanilla extract in a mixing bowl until soft peaks form.
8. Once the cheesecakes are chilled, remove them from the muffin tin. Top each mini cheesecake with a dollop of whipped cream and garnish with chocolate shavings and reserved cherries.

Preparation time: 20 minutes
Baking time: 20 minutes
Chilling time: 2 hours
Total time: 2 hours 40 minutes
Servings: 12 mini cheesecakes